Laysee's Kitchen

GLUTINOUS BAK CHANG

THE STORY OF MY HOME MAKE CHINESE BAK CHANG

Step 1 : Preparing Bamboo leaves and hemp string

40 bamboo leaves/ 30-40 hemp string
I soak bamboo and hemp string for estimate 8 hours in water. Let's.....start cleaning.Next use a soft sponge to wipe any access dirt.Wipe it dry and set aside.

I soak my bamboo leaves for overnight till soften

Step 2: Preparing - Marinate Glutinous rice

Ingredient A

1 kg glutinous rice (wash and drain)

3 tablespoons of oyster sauce

2 tablespoons of dark soy sauce

1 tablespoon of five spice powder

2 tbsp Chinese Hua Teow wine

1 tsp salt

2 cups of water or 2 inches above glutinous rice

Direction

Mixed Ingredient A with glutinous rice , soak for 8 hours.

Note: Drain the remaining water aside before frying glutinous rice, if you do need it during frying glutinous rice ..just add little by little according to your own preference.

Wash glutinous rice until the water runs clear. Drain and set aside.

Mixed Ingredient A with glutinous rice, soak for 8 hours.

FRYING GLUTINOUS RICE

Add in mince shallot and mince dry prawn . saute until fragrant

Add in drain glutinous rice and keep frying ul dried and dish up

Step 3: Preparing the fillings

Ingredient

500 gm pork belly ( Cut into chunk size)

7- 10 salted eggs yoke

4-5 tbsp Cooking oil.

7 -10 pcs Japanese Mushroom (soak till soften )

15 pcs Chestnuts ( Soak till soften, removed the center brown skin)

80 g Black eye peas (Soak till soften and steam for 10 minutes)

Seasoning for Fillings

1 tbsp Chinese five spice powder

1/2 tsp pepper

1/2 tsp salt

1/2 tsp sugar

1/2 tsp chicken stock granules

1/2 tbsp sesame oil

1 tbsp light soy sauce

1 tbsp dark soy sauce

500 gm pork belly ( Cut into chunk size)
Add in pork, mushroom,chestnut and seasoning mixed them well. Set aside to marinate for 4 hour. Heat up 4-5 tbsp cooking oil, add in marinated pork into pressure cook and fry till fully aroma, add in 1 cup water . Closed the pressure cooker cover and pressure cook for 20 minutes and dish up as per below photo image.

Allow to cool, then segregate the ingredient into a bowl .

Step 4: We are ready to wrap.
Overlap 2 bamboo leaves and fold it into a cone shape.
Fill the cone with 1 tbsp heap glutinous rice, Slow slide glutinous rice to the side of cone and spread it side ways. Fill it with one piece of each pork, salted egg yolk, mushroom, chestnut and 1 tsp of black eyes pea.
Wah.. This is the happiest moment when I can spread how much I wanted too.

Cover the filling with glutinous rice. Wrap over the bamboo leaves to form a pyramid shape and ensure there are no holes and secure with hemp string make sure there are no holes otherwise it may leak.
Repeat until all glutinous rice and filling are used. I managed t0 make 14 pieces.

Step 5: We are ready to steam:

Using a pressure cooker fill in sufficient water bring to boil, add 2 tbsp oil.

Once water boils, add in dumplings fully submerged in water est 2 inches above dumpling Closed the lid, counting as and when the top knob starts to rise up and pressure cook for 30-35 minutes.

Once it is done, remove the glutinous rice dumplings from the water.

Hang it up till all the water drips dry for at least one hour before nom nom ..makan.

CHOCOLATE SPONGE CAKE

Chocolate Sponge cake
Ingredients:-
6 eggs yolks – I used grade B eggs which is about 60g
70 g corn oil
80 g plain flour
20 g cocoa powder
Pinch of salt
100 g milk or water

6 eggs whites
100g sugar

Line the base of an 8″ round pan. Do not grease the sides.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and cocoa powder (sift both together before adding) and stir with a whisk until smooth.
2. Add in the milk or water and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before you proceed to frost the cake.

PANDAN KUIH KOSUI

http://www.storm.sg/pandan-kuih-kosui

It is an amazing joy to have my Pandan Kuih Kosui publish in STORM magazine award winning digital publication and published by E - Quill Media, winner of WAN - IFRA, Apex and ICMA Awards, thanks to Evonne Lyn Lee, today the recipe goes live!!👍

This simple and much-loved kuih is particularly popular among Peranakan and Malay communities in Singapore and Malaysia. The abundance of pandan fragrant as a natural flavouring agent, crowned with coconut topping – freshly grated, is truely nyonya peranakan taste of home!

For recipe check out below link attached

http://www.storm.sg/pandan-kuih-kosui

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